Lemon-Chive Shrimp Risotto

1. Prepare the shrimp

Cut the shrimp crosswise into thirds, and then season them with 0.5 teaspoon of salt. Set these aside for later.

2. Make shrimp stock

In a Dutch oven, heat the vegetable oil over medium-high heat. Add the reserved shrimp shells and cook them until they turn spotty brown, about 2 to 4 minutes. Add 7 cups of water, 15 black peppercorns, 2 bay leaves, and 1 teaspoon of salt to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes. Strain the stock through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids and set the stock aside.

3. Cook the vegetables

In the same Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, fennel, 0.125 teaspoon of baking soda, and 0.25 teaspoon of salt. Cook the vegetables for about 8 to 10 minutes until they are softened and the onion is mostly disintegrated. Add the minced garlic to the pot and stir until it becomes fragrant, about 30 seconds.

4. Cook the rice

Stir in the Arborio rice and cook for about 3 minutes until the grains become translucent around the edges. Pour in the dry white wine, and cook until it is completely absorbed by the rice, about 2 to 3 minutes.

5. Simmer the risotto

Stir in 4 cups of the shrimp stock, reduce the heat to medium-low, cover the pot, and let it simmer. Stir the risotto twice during the cooking time, for about 16 to 18 minutes, until the rice is just al dente.

6. Finish the risotto

Add another 0.75 cup of shrimp stock and stir continuously for about 3 minutes until the mixture becomes creamy. Stir in the grated Parmesan cheese and the prepared shrimp. Cover the pot and let it stand off the heat for 5 minutes, allowing the shrimp to cook through with the residual heat.

7. Add final touches

Stir in the minced chives, grated lemon zest, lemon juice, and the remaining 2 tablespoons of butter. Season the risotto with salt and pepper to taste. Serve the risotto with lemon wedges and extra Parmesan cheese on the side.